{"id":19117,"date":"2024-07-22T15:15:44","date_gmt":"2024-07-22T13:15:44","guid":{"rendered":"https:\/\/antoniuscaviar.com\/?p=19117"},"modified":"2024-07-22T15:15:45","modified_gmt":"2024-07-22T13:15:45","slug":"the-best-chef-awards-2019","status":"publish","type":"post","link":"https:\/\/antoniuscaviar.com\/fr\/the-best-chef-awards-2019\/","title":{"rendered":"The Best Chef Awards 2019"},"content":{"rendered":"

This is the third time when representatives of the gastronomy world have met in one place due to the prestigious The Best Chef Awards event. Chefs, sommeliers, critics and other enthusiasts of culinary cuisine arrived in crowds from all over the world at sunny Barcelona, the capital of Catalonia recognized, alongside the Basque Country, as the heart of Spanish haute cuisine (e.g. Restaurant Celler de Can Roca in Girona, El Bulli on the Costa Brava, Lasarte or ABaC in Barcelona). They gathered not only to take part in the gala, but also to participate in special symposia Food Meets Science & Area Talks which caused that the competition took on a new dimension and became a must-event for foodies. We are pleased that once again Antonius Caviar was a partner in this extraordinary initiative.<\/strong><\/p>\n

\"Antonius
The winners of The Best Chef Awards 2019. From the left: Gr\u00e9goire Berger, Jordi Roca, Bj\u00f6rn Frantz\u00e9n, Joan Roca, Eckart Witzigmann, Oriol Castro, Mateu Casa\u00f1as, Daniel Watkins<\/figcaption><\/figure>\n

September 23, 2019<\/h4>\n

On the first day of the culinary celebration, the Food Meets Science symposium took place. The purpose of the discussion was to determine the relation between the human nervous system and eating process. Outstanding experts such as: prof. Charles Spence (creator of the concept of gastrophysics, Crossmodal Research Laboratory at the University of Oxford), Dr. Nicola Pirastu (University of Edinburgh) or Dr. Paul Smeets (University Medical Center in Utrecht) together with the greatest chefs: Grant Achatz (Alinea, Chicago), Pia Leon (Kjolle , Lima), Vladimir Mukhin (White Rabbit, Moscow), Davide Oldani (D’O ‘Davide Oldani, Milan), Joan Roca (El Celler de Can Roca, Girona) and Modest Amaro (Atelier Amaro, Warsaw) tried to answer the question what happens to our brain when we eat and how it affects the food choice.<\/p>\n

\"Davide
Davide Oldani<\/figcaption><\/figure>\n
\"Joan
Joan Roca<\/figcaption><\/figure>\n

September 24, 2019<\/h4>\n

The second day of the event was particularly important to us – in the historic building of the University of Barcelona the Area Talks panel discussion was held. During the debate, Marketing and Sales Director at Antonius Caviar, Agata \u0141akomiak-Winnicka, had the opportunity to tell the assembled guests about our caviar, the history of the company and, above all, the values we follow in our work. There were also discussed new trends in gastronomy and strategies in social media, as well as experts answered the questions of the young chefs. After the speeches, the listeners eagerly began tasting our \u00ab\u00a0black gold\u00a0\u00bb and enthusiastically delved into details of the production of our delicacy.<\/p>\n

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\"Area<\/p>\n

\"Area
Agata \u0141akomiak-Winnicka<\/figcaption><\/figure>\n

The Awards Gala<\/h4>\n

Meetings with the experts came to an end and there was a slight tension in the air – everyone was waiting for the evening, during which we were to finally meet the best chefs of modern gastronomy.<\/p>\n

As with previous editions of this prestigious ranking, the finalists were selected by the greatest experts in the culinary world. However, the decisive votes belonged to Internet users – you could vote for your favorites in social media and on the Organiser’s website. Although the formula of the competition has changed – the list of finalists has been reduced to 100, the new categories were created: The Best Chef Legend Award and The Best Chef New Entry Award and The Best Chef Voted by Chefs.<\/p>\n

Winners of The Best Chef Awards 2019<\/h4>\n

As a result of the vote, with the highest number of points, the title of The Best Chef Top100 Award was won by Bj\u00f6rn Frantz\u00e9n<\/strong> from the Frantz\u00e9n restaurant (Stockholm, Sweden). The second was the winner of previous editions Joan Roca<\/strong> from the restaurant Celler de Can Roca (Girona, Spain). The third place went to David Mu\u00f1oz<\/strong> from the DiverXO restaurant (Madrid, Spain). At this point we would like to congratulate Wojciech Amaro<\/strong> from Atelier Amaro (Warsaw), who was the only Pole in the list of the 100 best chefs in the world.<\/p>\n

The winners of other categories are:<\/p>\n